Rendang Terlagi Lagi Beef – Malaysian Dry Style
A sticky, thick and spicy paste that’s absolutely addictive. Best slow cooked with chunky beef, veal,lamb shoulders, or free range chicken or duck on the bone. For vegetarians and vegans this paste pairs wonderfully with vegetables such as potatoes, sweet potato, eggplant or pumpkin.
- 4 tbsp sunflower oil or Latasha’s Kitchen Chilli Oil
- 1 jar Latasha’s Kitchen Rendang Terlagi Lagi Paste
- 2 kg gravy beef, skirt or flank cut into 4 cm thick slices
- 400 ml coconut milk or cream
- 5 tbsp grated toasted coconut
- 2 smal pieces palm sugar
- 1 tsp salt
- 3 fresh long red chillies, sliced in half
- Heat oil in a deep wide pot. Add Latasha’s Kitchen Rendang Terlagi Lagi Paste, and two fresh red chillies. Fill the empty jar with water, shake and pour into the pot as well. Simmer until the sauce is reduced and aromatic, then add beef pieces and salt. Fry the beef in the spice mixture on medium heat for 15 minutes until browned all over.
- Next add the coconut cream or milk and enough water to cover the meat slices and bring to a quick boil.
- Then reduce heat and simmer with a lid on until beef is cooked approx. an hour. Then remove the lid, turn the heat on high and evaoporate most of the liquid until beef rendang s almost dry,
- Add the toasted coconut, crushed palm sugar and stir continuously until gravy is thick. Adjust salt to taste.